Preparing food
for our trip to the province could be tiresome, so we often opt to just eat in fast-food
joints. But ever since we learned how to make kimbap, it has been our favorite
to-go food and our favorite snack during weekends.
Kimbap is more
like Korean Sushi. It is rice wrap in seaweeds with fillings. Usual ingredients
would include: marinated vegetables, fried egg, ground meat and fish cake, to
name a few. It absolutely tastes yummy.
For the ingredients we usually use traditional ones like carrots, radish pickled in turmeric powder and water spinach or kangkong. For the proteins we use ground or sliced pork or beef, sliced ham or meatloaf. The fillings are prepared separately and the rice is also seasoned with a bit of salt, sugar, vinegar and/or sesame oil. Sometimes we also add cheese, fried pork cutlet, fish eggs and kimchi. We also add in fried egg, odeng (fish cake), crabstick and canned tuna.
INGREDIENTS:
9 seaweed sheets (gim)
For the rice:
rice, honey, gochuchang sauce, salt
For the filling ingredients:
pickled radish in turmeric imitation crab meat, sesame oil, shredded
carrot, fried egg cut into strips, fishcake sliced thinly, kangkong leaves
Garnish:
sesame oil, toasted sesame seeds
INSTRUCTIONS
1. For the rice; Rinse rice several times and drain. Soak rice in 2 1/2
cup water for 10 minutes. Cook rice until soft. Put hot rice in a large mixing
bowl, add honey and salt.
2. Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1 inch of space at the end. Lay a half seaweed sheet in the middle of rice. Put filling ingredients on top of the half seaweed sheet in a contrasting color pattern. Lift the entire end of mat from your side with both hands; roll over to cover the fillings, tucking in the filling with your fingers. Put firm pressure on the roll and continue to roll again as you roll away the mat until it reaches to the end.
Now we are ready to go to the beach J
Super yummy :)
